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  4. KPR620
  5. Instruction Booklet

Kambrook KPR620 Instruction Booklet

Summary of KPR620

  • Page 1

    Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the illustration in this book. Issue a14 kambrook - new zealand private bag 94411 botany, manukau auckland 2163 new zealand customer service line/ spare parts 0800 273 845 customer service fax 0800...

  • Page 2

    Kpr620 instruction booklet.

  • Page 3

    Important please retain your instruction book for future use. In the event that you need some assistance with your kambrook appliance, please contact our customer service department on 1300 139 798 (australia) or 0800 273 845 (new zealand). Alternatively, visit us on our website at www.Kambrook.Com....

  • Page 4

    Contents kambrook recommends p4 safety first your kambrook pressure express p7 using your kambrook p11 pressure express trouble shooting guide p25 care, cleaning and storage p26 the do’s & don’ts p29 of pressure cooking recipes p30

  • Page 5

    4 kambrook recommends safety first important: please retain your instruction book for future use. At kambrook, we believe that safe performance is the first priority in any consumer product, so that you, our valued customer can confidently use and trust our products. We ask that any electrical appli...

  • Page 6

    5 • do not touch hot surfaces; use oven mitts to remove the lid and removable cooking bowl. Lift and remove the lid carefully and away from yourself to avoid scalding from escaping steam. • extreme caution must be used when pressure cooker contains hot food and liquids and/or is under pressure. Impr...

  • Page 7: Appliances

    6 • do not place anything, other than lid, on top of pressure cooker when assembled, when in use and when stored. • do not use the pressure cooker for anything other than its intended use. Do not attempt to operate pressure cooker by any method other than those described in this instruction book. • ...

  • Page 8

    7 your kambrook pressure express 1. Cool touch lid handle 2. Pressure release valve - controls the steam release from pressure express and degree of pressure inside 3. Safety locking lid – cannot be opened during pressure cooking 4. 6 litre non-stick removable cooking bowl (not visible) 5. Selection...

  • Page 9

    8 8. Pressure release valve: a) ‘sealing’ – valve closed position for pressurisation when pressure cooking. B) ‘venting’ – valve open position for fast release venting of steam (depressurisation). C) clean any debris or residue from around the pressure release valve located on the underside of the l...

  • Page 10

    9 11. Lid locks a) the lid lock actuator freely moves up and down until the unit is pressurised and then locks the lid, preventing the lid from being opened while under pressure. It is located beneath the removable metal basket on the underside of the lid and should be cleaned regularly. B) this lid...

  • Page 11: Other Features

    10 your kambrook pressure express continued 12. Lid markings 13. Lid holder 14. Condensation collector clearly indicate the direction to open and close the lid. With the lid sitting flat within the rim of the housing, align the ‘ ’ symbol marking on the lid between the open and close markings with t...

  • Page 12: Before First Use

    11 using your kambrook pressure express before first use remove and safely discard any packaging material and promotional labels before using the pressure express for the first time. To eliminate a choking hazard for young children, remove and safely discard the protective cover fitted to the power ...

  • Page 13: The Selection Control Dial

    12 the selection control dial the selection control dial makes cooking with the pressure express simple. To sauté, with the lid remaining off the pressure express (see ‘how to sauté’ section), turn the dial clockwise to the ‘sauté’ setting. The pressure express will heat up, allowing you to seal mea...

  • Page 14

    13 2. Ensure the cooker and all parts, including the removable cooking bowl, rubber gasket and condensation collector, are properly cleaned and fitted to the unit before use as per the instructions in this booklet. Warning: always operate the pressure cooker on a stable and heat resistant surface. 3...

  • Page 15

    14 using your kambrook pressure express continued 6. Move the pressure release valve to the ‘sealing’ position (see fig. 5). If the pressure release valve is in the ‘venting’ position, the pressure express will not build up the required pressure needed to pressure cook. Fig. 5 7. Turn the selection ...

  • Page 16

    15 9. Once the selection control dial has reached the ‘off’ position, use the heat resistant serving spoon or an oven mitt to turn the pressure release valve to the ‘venting’ position. This will cause the pressure express to ‘fast release’ the steam that has built up inside. It may take a couple of ...

  • Page 17: How to Release Steam

    16 warning: do not touch hot surfaces. Use oven mitts to remove the lid and or removable cooking bowl. Lift and remove the lid carefully and away from yourself to avoid scalding from escaping steam. Warning: when cooking under pressure, the safety locking lid can not be opened. Do not try to force t...

  • Page 18

    17 tip: a small amount of flour mixed with cold water added in the cooking bowl can assist in thickening a sauce on the sauté setting. 1. Make sure that the power outlet is switched off and that the power cord is unplugged from the power outlet before starting. 2. Remove the lid from the pressure ex...

  • Page 19: Using The Trivet

    18 using the trivet the stainless steel trivet is for any food that needs to be raised above the liquid level. Ensure that the trivet is placed in the removable cooking bowl before plugging the power cord into the power outlet (see fig. 7). Fig. 7 pressure express cooking guide your favourite tradit...

  • Page 22: Pressure Cooking Curries,

    21 pressure cooking curries, soups and stews the pressure express is the perfect appliance to make both vegetarian and meat varieties of curries, soups and hearty stews. The 6 litre capacity can even make enough to freeze to have another day. For best results • for a full-flavoured result, use the s...

  • Page 23: Pressure Cooking Roasts

    22 pressure cooking roasts how to pot roast the addition of liquid is required for pot roasting. Suitable meat cuts for pot roasting beef topside, blade, silverside roasts, rump beef rolled brisket. Lamb forequarter, shoulder. Veal shoulder/forequarter. Pork loin, neck. For best results • place meat...

  • Page 24: Pressure Cooking Fruit

    23 warning: do not use oil or milk as a liquid. Note: the pressure express will stop operating or the selection control dial will stop counting down if there is insufficient liquid. Add more liquid if required. Pressure cooking fruit fruit can be cooked in the pressure cooker. Leave it whole or cut ...

  • Page 25

    24 typical comparison cooking times cooking time times are approximate only. Pressure cooking conventional lamb lamb shanks 4 x 12–13cm long lamb, 2cm diced (1kg) 30 minutes 2 hours 10–12 minutes 1½–2 hours beef rolled beef rib roast (1.2kg) rabbit, pieces (1kg) 13–15 minutes 2 hours 25–30 minutes 1...

  • Page 26: Trouble Shooting Guide

    25 trouble shooting guide problem possible reason solution difficulty closing the lid • gasket not positioned properly • lid locking pin or lid lock actuator is jammed • ensure that gasket is in position properly (page 15) • push the pin or actuator in and out gently and try again difficulty opening...

  • Page 27: Care, Cleaning and Storage

    26 care, cleaning and storage 1. Before cleaning, ensure the pressure express is switched off at the power outlet and unplugged. Ensure the unit is fully cooled prior to commencing cleaning. 2. Wash the removable cooking bowl with warm soapy water and a clean soft cloth or sponge. Rinse with clean w...

  • Page 28

    27 7. The pressure release valve and the lid lock actuator sit side by side in the lid and should be cleaned both from the top and the bottom regularly. 8. To clean the pressure release valve, remove the pressure release valve cover by pulling upwards away from the lid (see fig. 8). Clean the cover ...

  • Page 29: Storage

    28 important: all safety locking lid parts and pressure release valve and cover must be reassembled correctly to ensure safety as well as optimal performance of your pressure express. Important: ensure that both the pressure cooker electrical connector and the pressure cooker inlet are completely dr...

  • Page 30: Do’S

    29 do’s • always thaw frozen meat and poultry before cooking. • use dry oven mitts when lifting the removable cooking bowl after cooking. • use tongs or the plastic spoon provided to release the pressure release valve - do not use your fingers. • always store the pressure express in a cool, dry plac...

  • Page 31: Recipes

    30 recipes cooking with pressure: note: pressure cookers are great for cooking large serving sizes of casseroles, curries and such. If you want to reduce the serving quantity however, use half the ingredients stated, but follow the same preparation and cooking steps. Or if quantity is over 1 litre (...

  • Page 32

    31 chicken and pesto risotto serves 8 3 tbsp olive oil 1 large brown onion peeled, thinly sliced 2 cloves garlic peeled, minced 500g chicken breast, thinly sliced 6 cups chicken stock 3 cups arborio rice ½ cup basil pesto 1 ⁄ 4 cup toasted pine nuts 1 cup boiling water 100g grated parmesan to serve ...

  • Page 33

    32 brown rice salad serves 8 4 cups brown rice 2 tsp turmeric 4 cups water 1 cup rocket lettuce, washed, dried 1 red onion, peeled, thinly sliced 1 ⁄ 4 cup toasted pine nuts 1 ⁄ 2 cup sultanas 1 red apple, quartered, thinly sliced juice of 1 lemon 2 tbsp extra virgin olive oil 1. Place the rice, tur...

  • Page 34

    33 thai sweet potato soup with coriander pesto serves 6-8 400ml can coconut milk (do not shake) 2 tbsp mild red curry paste 1.5kg sweet potatoes, peeled and cut into 5cm pieces 1 litre chicken stock lime wedges, to serve coriander pesto: 1 cup coriander leaves 1 ⁄ 4 cup blanched almonds 1 small red ...

  • Page 35

    34 red wine, beef, mushroom and thyme stew serves 8 3 tbsp olive oil 6 large french shallots, peeled, sliced 3 cloves garlic, minced 40g butter 8 rindless bacon slices, thickly sliced 1kg chuck steak, diced ½ cup flour 350ml dry red wine 2 tsp brown sugar 2 tbsp tomato paste 400g button mushrooms 1 ...

  • Page 36

    35 massaman curry serves 8 recipe note: this recipe can also made using all lamb or all beef. 500g diced lamb 500g diced chuck steak 270g can coconut cream 1 cinnamon stick 2 fresh kaffir lime leaves 500g baby chat potatoes, halved 1 tbsp brown sugar 2 whole star anise 2 teaspoon fish sauce, or to t...

  • Page 37

    36 butter chicken serves 6-8 2 tbsp olive oil 1 tbsp ginger, minced 2 cloves garlic, chopped 3 small onions, sliced thinly ¼ tsp cayenne pepper, ground 2 tsp paprika, ground 1 tsp ground coriander 2 tsp turmeric, ground 2 tsp cumin, ground 2 tsp garam masala 1 cinnamon stick ¼ cup tomato paste 1.5kg...

  • Page 38

    37 spicy tomato sauce and meatballs serves 6-8 1kg beef mince 1 red onion, peeled, finely diced 1 cup fresh bread crumbs 3 tbsp tomato paste 2 tsp italian herbs 1 x 59g free range egg, lightly whisked 3 tbsp olive oil 2 large brown onions, peeled, diced 4 cloves garlic, minced 1 tbsp sugar 4 x 420g ...

  • Page 39

    38 ginger chicken with baby snow peas serves 8 1 tbsp honey 2 1 ⁄ 2 tsp rice wine vinegar 1 ⁄ 2 cup ginger syrup 2 tsp sesame oil 2cm piece of ginger, halved 1 red chilli, halved 4 cloves garlic, peeled, whole 1 tsp rock salt 1 ⁄ 2 cup chicken stock 2kg chicken drumsticks 2 tbsp soy sauce 1 tbsp cor...

  • Page 40

    39 corned beef serves 6 2 litres water 1 tsp black peppercorns 1 tbsp brown sugar 1 tbsp rock salt 2 tbsp white vinegar 1 bay leaf 1kg corned beef silverside 1 cup white sauce, to serve 1. Add the water, peppercorns, sugar, salt, vinegar and bay leaf into the removable cooking bowl and stir to combi...

  • Page 41

    40 red wine, garlic & root vegetable lamb shanks serves 6 3 tbsp olive oil 8 eshallots peeled, halved 1 head garlic with the base cut off, cloves separated and peeled ¾ cup plain flour 6 medium lamb shanks, french trimmed ¾ cup red wine 6 baby carrots peeled, tops removed, cut in half 2 potatoes pee...

  • Page 42

    41 whole chicken stock makes 2 litres 3 tbsp olive oil 2 brown onions, diced 3 cloves garlic, peeled, thinly sliced 4 sticks celery, roughly chopped 4 carrots, peeled, roughly chopped 1 tbsp mixed peppercorns 2 tsp rock salt 2 litres water 1.4kg free range whole chicken 1. Turn the selection control...

  • Page 43

    42 notes.

  • Page 44

    43 notes.